One of the perks of running Grand Dedale Country House (granddedale.com) is that Angelo and Tina Casu can delight their friends with the new dishes they’ve picked up from their chefs
For the pizza dough:
- 200g semolina or dry polenta
- 800g bread flour
- 14g instant yeast
- pinch of salt
- 500ml lukewarm water
- 1T olive oil
For the topping:
- 50 tomato slices
- 25 buffalo mozzarella slices
- 25 fresh basil leaves
- olive oil
- fresh basil
- balsamic vinegar
1. Combine the dry ingredients in a large mixing bowl. Combine the wet ingredients and add to the flour mix. Using a fork, combine all the ingredients. Lightly knead the dough and set aside near the oven to rise.
2. Preheat the oven to 200°C. Place two baking sheets upside down in the oven; this will help to make the crust of the pizzettes crunchy and it’s easy to slide them off the baking sheets.
3. Form ping-pong size balls out of the dough. Roll them out to form bases slightly bigger than the palm of your hand. Place them onto the hot baking sheets.
4. Quickly place the tomato, cheese and basil on top. Bake until the cheese starts to bubble in the middle and serve garnished with fresh basil, olive oil and balsamic vinegar.
Wine suggestion: Doolhof Signature Sauvignon Blanc 2009.
This recipe makes 25 pizzettes.